Sauteed Mushrooms In A Hot Crusty Pita Recipes

HOT MUSHROOM

Steps:

• For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.)
• For the slaw: Combine the cabbage and Pickled Celery thoroughly.
• For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out.
• For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
• Heat cornstarch in 4 quarts water in a saucepan until clear.
• Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that.
• Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool.

SUPERB SAUTEED MUSHROOMS

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

PAKISTANI-STYLE MUSHROOMS IN PITA

Steps:

• Heat the oil in a large skillet over medium heat until it begins to smoke.
• Add the garlic, cardamom, cumin, and chiles.
• Stir vigorously for half a minute, then add the onions, tomatoes, eggplant, and the shiitake.
• Stir over high heat, adding more oil if necessary.
• Saute until the vegetables are well cooked, limp, and fragrant, about 10 minutes.
• Salt to taste.
• Stuff the pitas with the mixture and serve.
• Remember, no forks except to fill the pita pockets.

SAUTEED MUSHROOMS (QUICK AND SIMPLE)

Steps:

• Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.